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Followers of comic and actor Eric André are conscious of his penchant for pranks. “With pranks, there’s no higher-stakes comedy,” André says. “Nothing makes me giggle out loud greater than prank exhibits.” His long-running present for Grownup Swim, The Eric André Present, a pseudo discuss present that quickly weaves between being charmingly chaotic and hilariously horrifying, drops season six this summer season. He additionally stars in a brand new present for ABC that goals to be a Shark Tank for pranksters, dubbed appropriately The Prank Panel. However much less well-known about André is his ardour for cocktails and spirits as a devoted dwelling bartender and rum aficionado. We sat down for a chat with André concerning the drinks he likes to combine at dwelling, what his personal bar would appear to be and serve, and which spirit makes him climb up on his excessive horse.
Imbibe: Most folk in all probability don’t notice that you simply’re fairly the bon vivant; when did you get enthusiastic about cocktails and spirits?
Eric André: I began bon vivanting in quarantine. My girlfriend on the time was a tremendous cook dinner, and I might cook dinner okay, however there was nothing I might try this she couldn’t do higher. So I began cocktail books as an alternative and actually entering into cocktails. I noticed that a variety of bars truly make crappy cocktails, as soon as I began making them at dwelling. After which I began making actually good cocktails. Lots of bars don’t use recent juice—like recent lime juice is so essential, and a reasonably easy adjustment to make.
The primary e-book I acquired was Jim Meehan’s e-book [Meehan’s Bartender Manual], and the Demise & Co e-book. Then I labored my manner via the Smuggler’s Cove e-book. I actually love rum—I’m a giant rum man. However my favourite books are Oskar Kinberg’s Cocktail Cookbook and Gaby Mlynarczyk’s Clear + Soiled Consuming. I began rising herbs and limes and lemons in my entrance and yard and utilizing them for my cocktails. You’ve acquired to take a look at Oskar Kinberg’s e-book—he’s very botanically impressed. He makes use of rhubarb, and shiso, and nettle, and cucumber, and parsley, and tonka bean, and pea shoots, and pine—simply infusing numerous stuff.
What have you ever been making for your self at dwelling?
I’m following these individuals on Instagram known as Very Good Drinks [partners Demi Close and Jazzton Rodriguez, who operate a mobile test kitchen]. They’re kinda like Oskar Kinberg the place they’re very artistic whereas utilizing minimal components. They’ve a complete “Wacky Daiquiri” sequence the place they make all frozen Daiquiris. They made this Daiquiri with a kumquat purée, wealthy syrup, lime, and rum, in a blender with pebble ice. Additionally they had this Margarita various that was 1 ounce mezcal, 1 ounce manzanilla sherry, so it’s a decrease ABV, after which for a syrup they macerate a bunch of tomatoes in sugar in a single day and pressure via cheesecloth, so it’s like a tomato consommé syrup. All of it will get combined with lime and salt and pepper, and it’s so good. I’ve been getting my recipes from them these days.
Clearly a variety of celebrities grow to be ambassadors for various spirit manufacturers, or launch their very own; what would your spirit be?
Mine could be rum. It will in all probability be an agricole as a result of I’m Haitian—my dad was from Haiti. However I’d do a mixture of rums. I like what Ten to One is doing the place they’re mixing rums from totally different international locations and making these wealthy rum flavors. However I feel rum is simply misunderstood and fell out of recognition for some time, after which acquired bastardized. And bars don’t typically inventory good-quality rum. I feel individuals want a rum schooling—I want the common bar cared as a lot about rum as they do about whiskey. It’s an uphill battle. When individuals ask me what my favourite spirit is and I say rum, they’re like, “What? Rum? Why?” After which I’ve to get on my excessive horse and provides a complete Ted Discuss, which is a ache within the ass whenever you’re simply attempting to drink.
“I actually need to make a rum bar, however I don’t assume I might get away with simply rum. I’d name it Jungle Desert.”
Would you ever open your personal bar?
I’d, and I’d concentrate on Caribbean and Latin American spirits—like a variety of rum, cachaça, tequila, mezcal, pisco. I cherished Ivy Combine’s e-book on Latin American spirits. There’s additionally an awesome bar in Chicago that solely does Latin and Caribbean spirits, Estereo, and so they’re so good. I actually need to make a rum bar, however I don’t assume I might get away with simply rum. I’d name it Jungle Desert. I need it to be a tiki bar however with none of the corniness of tiki. As a result of it could really feel kinda dorky—like Dungeons & Dragons adjoining. I’d need a non-corny Rainforest Café—a really ornamental jungle/desert theme. After I visited Oaxaca, I used to be impressed with how the panorama can drastically change from desert to mountains to jungle.
Alongside the traces of a final meal, what would your final drink be?
I’d have one thing actually wealthy and sugary, like a Piña Colada, with Coco López and recent pineapple. Oskar Kinberg does this drink that’s like a fig leaf milkshake. In a blender you place like 8 ounces of milk, 2 ounces of white rum, a banana, a complete fig leaf, and sugar. And also you simply mix that with ice. It’s so good. However I can’t drink multiple as a result of it’s so wealthy.
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